Pepper Steak
1 serving
20 minutes
Pepper steak is a refined dish of European cuisine that captivates with its rich flavor palette. Its roots trace back to classic French culinary traditions, where black pepper is valued for its ability to enhance the depth of meat flavor. Juicy beef steak generously coated with freshly ground pepper is seared to a perfect crust while retaining tenderness inside. In the end, it is infused with a spicy creamy sauce made with apple cider vinegar that balances the pepper's heat with the softness of sour cream. This dish pairs perfectly with boiled potatoes or a light fresh salad, creating a harmony of flavors. Pepper steak is a choice for true gourmets who appreciate simplicity in preparation but richness in gastronomic sensations.
1
Crush black peppercorns in a mortar. Freshly ground pepper has a fantastic aroma and flavor.
- Black peppercorns: 2 teaspoons
2
Place the pepper from the mortar on the meat and press it in. Turn it over and repeat.
- Black peppercorns: 2 teaspoons
- Beef steak: 150 g
3
Heat vegetable oil well in a pan over high heat.
- Vegetable oil: 2 tablespoons
4
Fry the steak in oil. 3-5 minutes on each side, depending on the desired doneness. Do not pierce the steak with a fork (only press it). It's important to keep the juices inside the meat.
- Beef steak: 150 g
5
Place the steak on a plate and let it rest. Meanwhile, prepare the sauce. Pour apple cider vinegar into the pan (left on the heat after frying the meat). Use a wooden spatula to scrape off the remnants of meat and pepper from the bottom.
- Apple cider vinegar: 2 tablespoons
- Black peppercorns: 2 teaspoons
6
Add sour cream to the vinegar and heat it. Remove from heat when the sour cream starts to bubble.
- Sour cream: 2 tablespoons
7
Pour the ready sauce over the steak.
- Sour cream: 2 tablespoons
8
Serve the pepper steak with boiled potatoes or a fresh salad.